Baked Pumpkin Custards with Maple Mascarpone Whipped Cream

Author: Becky Winkler
Recipe type: Gluten free, Grain free, Fall, Dessert, Custard
Serves: 4 servings


For the baked pumpkin custards:

2 cups organic pumpkin puree
⅔ cup raw sugar
1 cup heavy cream
2 large eggs
1 teaspoon vanilla extract
½ teaspoon cinnamon
¼ teaspoon ground ginger
⅛ teaspoon freshly ground nutmeg
⅛ teaspoon allspice
⅛ teaspoon cloves
¼ teaspoon sea salt

For the maple mascarpone whipped cream:

¾ cup heavy cream
¼ cup mascarpone cheese
1 tablespoon maple syrup, or to taste
¼ teaspoon vanilla extract

For topping (optional):

Crumbled gluten-free gingersnaps
Crystallized ginger chips
Pumpkin pie almonds
Shaved dark chocolate
Chopped pecans




Stay Fancy! ;)

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